Step 1

Add breadcrumbs and milk to a large bowl and toss together. Let sit for 5 minutes.

Step 2

Meanwhile whisk together the egg, basil/parsley, garlic, salt and pepper in a separate bowl.

Step 3

Add ground beef and parmesan cheese to the large bowl along with egg mixture. Use your hands to gently massage ingredients together until combined. Do not overwork meat or meatballs will be tough.

Step 4

Portion mixture into rounds using a scoop or spoon, then shape into balls.

Step 5

(Optional) For more flavor, brown meatballs on a lined sheet pan in the top third of the oven under the broiler for about 10 minutes. Or brown in a skillet with a little olive oil over medium high heat, about 4-5 minutes per side.

Step 6

(Optional) You can also chill meatballs as a make-ahead option and to help them keep their shape while cooking. Chill meatballs on a lined sheet pan in the freezer for 30 minutes or in the fridge for 1 hour.

Step 7

To cook on the stovetop: Add browned or chilled meatballs to a pot of simmering marinara sauce. Cook for 10-30 minutes (depending on if meatballs are browned or frozen), stirring often, until meatballs are cooked through.

Step 8

To cook in a slow cooker: Add marinara sauce to slow cooker, followed by the browned or chilled meatballs. Cover and cook on low for 5-6 hours or on high for 3-4 hours, until meatballs are cooked through.

Step 9

To cook in a pressure cooker (instant pot): Add marinara sauce to pressure cooker followed by meatballs. Cover, seal, and cook on high pressure for 7 minutes, with a 5 minute natural release.

Step 10

Meatballs are done when an instant thermometer inserted into the centers reaches 165°F or meatballs show no pink when cut open.

Step 11

When the meatballs are almost done, cook spaghetti (or noodle of choice) in a pot of heavily salted boiling water. Drain and serve with meatballs and marinara sauce.